Three inventory stages under one roof
A brewery or distillery manages inventory across three genuinely different stages: raw materials (grain, hops, yeast, botanicals, barrels) that get consumed into production; work-in-process—beer fermenting in a tank, spirit aging in a barrel—that isn't sellable yet but represents real, tied-up value and needs its own tracking; and finished, packaged goods ready to sell. Treating all three as one undifferentiated "stock" number hides where value and risk actually sit.
Work-in-process is the stage most often under-tracked: a tank of fermenting beer or a barrel of aging spirit has a known recipe, a known start date, and an expected completion date, and losing track of which batch is in which vessel creates real quality and compliance risk, not just an inventory nuisance.
Batch and lot traceability needs to follow the product end-to-end—from the specific grain or botanical lot used, through the specific fermentation or aging batch, to the specific packaged units sold—so a recall or a quality issue can be traced back to its source instead of affecting an entire, unnecessarily broad swath of finished product.
Tracking raw materials, WIP, and finished goods separately
Track raw material lots at receiving (a specific grain delivery, a specific hop lot) and link them to the production batch they go into, so a quality issue traced back to a raw material lot shows exactly which finished batches it affected. Track work-in-process by vessel—which tank or barrel, which recipe, which start date and expected completion—separately from both raw materials and finished goods.
Assign finished goods their own batch or lot number carried through packaging, so a can, bottle, or keg can be traced back to its production batch for quality control or a recall, and so retail and wholesale channels are both drawing from one accurate finished-goods count.
StockFlow tracks stock by batch/lot and location with phone barcode scanning, so recording a raw material receipt, moving a batch from WIP to finished goods, or pulling stock for a taproom sale all update the same accurate record.
- Track raw material lots and link them to the production batch
- Track work-in-process by vessel—tank, barrel, recipe, and dates
- Carry one batch/lot number through packaging to finished goods
- Keep one shared finished-goods count across taproom and wholesale
Taproom retail and wholesale drawing from one stock
A taproom or tasting room sells directly from the same finished-goods stock that supplies wholesale distribution accounts—tracking them as two separate, disconnected counts risks overselling a limited or seasonal batch across both channels, or a wholesale commitment being quietly eaten into by taproom sales without anyone noticing until the batch runs out mid-delivery.
Reserving stock against confirmed wholesale orders, the same way any distributor would, prevents a popular seasonal release from being double-promised to a taproom customer and a wholesale account on the same day.
Multi-site production or multiple taproom locations
Operations running more than one production site, or a production facility plus separate taproom locations, benefit from shared visibility so finished goods can be allocated and transferred between sites based on real demand, rather than each location managing its own disconnected stock and guessing at what the others have available.
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